Long time readers know of my concern (obsession?) with wine temperature. Summer is thus a particularly challenging time for me. I am constantly transferring wines from the fridge to the ice bucket to the freezer. I work on perfecting the frosted wine glass to combat the warmer weather. Is five minutes in the freezer sufficient to cool the glass down or does it need to be ten? What about the fridge? However, after recently stashing a bottle of wine in the freezer – and forgetting to take it out – I had a heat wave-inspired idea. Riesling Popsicles. Here’s how to make them – or try to.

First, start with your Popsicle molds. These can be a little difficult to come by but craft stores should have them. In my case, the mold from Bed, Bath, and Beyond (as in, way, way beyond) also came with straws on the sides for those days when slushies are more appropriate. Paper cups and plastic spoons will work when desperate measures are called for or times are tight.

Third, pour your Riesling into the mold and place the Popsicles in the freezer. After the Popsicles have set in the mold – about two hours – turn the mold over to allow the Popsicles to set better to the stick. This is the critical step! Do it too late and they won't stick. Do it too early and things are FUBAR. I recommend putting something beneath the Popsicles in case they drip. Note that the style of Riesling you have chosen may affect how long the Popsicles take to freeze. Leave them overnight for best results. If you are using a German Riesling, make sure to use a timer.

Here’s the catch (there’s always a catch). First, there are some aesthetic issues when creating the Riesling Popsicles. Clear Popsicle molds with Riesling look distinctly like urine samples. Second, and more importantly, the Popsicles can come out a wee bit slushy. Getting them to adhere to the stick can be tricky if not impossible. Having a bowl on hand - and spoon - is recommended. They require extremely fast consumption, which is, thankfully, not a problem. Some of your sommelier friends may tell you that the alcohol has come out of balance, but they miss the point entirely. I found the Harvest Select Riesling, which has more sugar, to be considerably more enjoyable.

I am still trying to find the magic ingredient to hold the Riesling Popsicles together - I seem to recall a winemaker saying something about watering back?

19
comments

Liquid Nitrogen. Cryogenically freeze those puppies like Walt Disney's brain and they'll be hard as a brick. Not sure it would be a good idea to put one in your mouth at that point, but hey, it would stay on the stick.

I will definitely try this with the sweetest riesling I can find. A late harvest would do great but the higher alcohol content would definitely lower the freezing point even more.

Can't wait to try this. One question. You advise "If you are using a German Riesling, make sure to use a timer." Is this because of alcohol differences or is it just that German wines demand greater precision generally?Thanks!Mike VesethThe Wine Economist

Sean,You are a little late to the party. I'm going to get my lawyers to contact your lawyers as I believe I had this idea first. Well, mine was for Alsatian otter pops but close enough. Here's my note from last August for the 2004 Weinbach Riesling Schlossberg:

Golden yellow in color, I couldn't wait for my first swig. This wine was so refreshing, I wanted to freeze it and make Weinbach Otter Pops so the neighborhood kids could have a more high class popsicle option. Quince, honeysuckle (who doesn't love to suckle honey?), peaches, and rocks fill the nose with pleasing aromatics as the acidic grip takes hold of your tongue once swallowed. The crisp apple and pear balance out the acid and the minerality on the finish leaves you thinking Chablis. Dry riesling just continues to impress me. Love it. 92pts

can you speed up with process with a fire extinguisher? I think I saw something familiar on Myth Busters awhile back. Wrap/Cover them up in plastic and let a full canister shower the cicles. If there is a wildfire near, save the extinguisher. Good idea, Smoky.